Chili-Spiced Tofu and Mushroom Taco Filling

Get Ready

Fill your favorite corn or flour tortilla with this spicy sauteed tofu mixture and serve with chopped red onion, cilantro, and lime wedges for topping. You can substitute an Anaheim pepper for the poblano.

2 Tbsp. vegetable oil

1 small onion, chopped fine

1 poblano pepper, seeded and chopped

Salt and pepper

1 Tbsp. chili powder

1 garlic clove, minced

1 (14-oz.) block extra-firm tofu, crumbled

8 oz. white mushrooms, stemmed and chopped

1 (8-oz.) can tomato sauce

1/2 tsp. brown sugar

2 Tbsp. minced fresh cilantro

1 Tbsp. lime juice

directions:

1. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add onion, poblano, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.

2. Add tofu and mushrooms and cook, stirring occasionally, until lightly browned, 10 to 12 minutes. Stir in tomato sauce and brown sugar and cook until mixture is thickened, 3 to 5 minutes.

3. Remove from heat, stir in cilantro and lime juice, and season with salt and pepper to taste.